The local meat market recently had some lovely, very reasonable priced, skirt steaks for sale. I almost never buy this flavorful, juicy cut, but remembered seeing a recipe in a hundred-year-old magazine for skirt steak with a Raisin Sauce, so decided to give it a try, and was glad that I had. The skirt steak was lovely, and the sweet and sour Raisin Sauce was nicely balanced and enhanced the steak
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Raisin Sauce for Skirt Steak
1 skirt steak
1/2 cup raisins
2 cups water (use less if the raisins are very moist)
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons melted butter or margarine (I used butter.)
juice of 1/2 lemon r 2 tablespoons vinegar (I used the lemon juice.)
Grill, broil, or sear skirt steak. See Simply Recipes for more information about how to prepare a skirt steak.
In the meantime, make the Raisin Sauce (or prepare the sauce ahead of time, and reheat to serve.)
Put the raisins and water in a saucepan, and bring to a boil using high heat; reduce heat and gently simmer for 15 minutes.
While the raisins and water are cooking, put the melted butter or margarine into a small bowl, and stir in the flour, salt and white pepper; continue stirring until smooth. Then after the raisins have simmered for 15 minutes, slowly add the flour and butter combination while stirring constantly. The mixture should return to a boil, and then simmer for an additional 3 minutes while continuing to stir constantly. Remove from heat and stir in the lemon juice or vinegar.
A Hundred Years Ago 
yummy
I’d try this but Sparky hates raisins…
I’ve made this sauce for ham steaks, but never thought of pairing it with beef.
Interesting! I’ve never heard of raisin sauce before.
I generally apart from fruit cakes don’t like raisins… some people used to put them in a curry but guessing with the addition of vinegar or lemon it might be quite nice 🙂 Happy New Year 🙂